Cherry Flavored Filled Delightfulls Chocolate Chip Cookie Recipes

FILLED CUPCAKES WITH CHERRY FLAVORED FILLED DELIGHTFULLS™

Steps:

• Preheat oven to 350 degrees F. Paper-line 24 muffin cups.
• Prepare cake batter according to package directions. Spoon into prepared muffins cups. Bake as directed or until wooden pick inserted in cupcakes comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely.
• Beat powdered sugar, butter, 2 tablespoons milk and vanilla extract in large mixer bowl until light and fluffy. Add another tablespoon of milk if needed. Remove 1 cup of frosting to small bowl. Stir in 1/2 cup chopped DelightFulls morsels. Spoon filling mixture into pastry bag fitted with large pastry tip or into food storage bag with 1/2-inch snipped from corner of bag.
• Cut a 1-inch circle 1-inch deep with sharp knife from each cupcake. Carefully remove cake pieces and save for another use such as crumbling over ice cream. Pipe filling mixture into each cupcake. Filling should be level with top of cupcake.
• Frost cupcakes with remaining frosting in bowl. Sprinkle cupcakes with remaining 1/2 cup chopped DelightFulls morsels.

NESTLE® TOLL HOUSE® CARAMEL FILLED DELIGHTFULLS™ CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

NESTLE® TOLL HOUSE® MINT FILLED DELIGHTFULLS™ CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

CARAMEL FILLED DELIGHTFULLS™ CHOCOLATE CHIP COOKIES

Steps:

• PREHEAT oven to 375°F.
• COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• PAN COOKIE VARIATION: Preheat oven to 350°F Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
• FOR HIGH ALTITUDE BAKING (3,500 to 6,000 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
• *If omitting nuts, add 1 to 2 tablespoons of all-purpose flour.

CHERRY DELIGHT COOKIES

Steps:

• Mix baking soda, salt and flour together. Set aside.
• Cream together sugar and butter.
• Beat in egg, vanilla and food coloring if using.
• Stir in maraschino cherries (including juice), coconut, nuts, and dates.
• Add dry ingredients.
• Drop onto greased cookie sheet about 2 inches apart.
• Bake at 350 degrees for 12 minutes.
• Enjoy.
• Note: Depending on how much juice is in the cherries you may need to add additional flour otherwise the cookies will flatten way out when baked.

CHERRY BALL COOKIES (FROSTED)

Steps:

• Mix together - butter, sugar & vanilla.
• Add flour & salt (will be fairly dry/crumbly, if too dry to wrap around a cherry add a tbsp of cream/milk).
• Mold by tbsp fully around cherry.
• Place on un-greased cookie sheet about 1" apart.
• Bake at 350* for 12-15 minutes until set, but not brown.
• Icing: Mix together 1 Celsius powdered sugar, 1 1/2 tablespoons milk (I like to use leftover cherry juice instead of milk), 1 teaspoons vanilla (add cocoa if desired).
• Dip in frosting mix & set on waxed paper to harden.

CHEWY CHOCOLATE-CHERRY COOKIES

Steps:

• Combine flour, baking soda, and salt in a bowl.
• Beat brown sugar, shortening, and eggs in a large bowl with an electric mixer until well combined. Mix in milk, vanilla, and almond extract. Add flour mixture gradually, beating well after each addition. Stir in cherries and chocolate chunks.
• Place dough in the refrigerator for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Drop heaping tablespoons of dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes, switching racks halfway through.

CHOCOLATE CHIP CHERRY COOKIES

Steps:

• Preheat oven to 375.
• Cream butter, sugars and shortning.
• Blend in the egg and vanilla.
• Add in flour, baking soda and salt.
• Fold in the chocolate and cherries.
• Place rounded 2 inch balls of on a cookie sheet. Allow room for them to spread. Bake 8-10 minutes until lighty browned.

CHERRY FLAVORED FILLED DELIGHTFULLS™ CHOCOLATE CHIP COOKIE

Steps:

• PREHEAT oven to 375° F.
• COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
• FOR HIGH ALTITUDE BAKING (3,500 to 6,000 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.